Thick Cut Pork Chops

Thick Cut Pork Chops

with Sage Butter and New Potatoes (F)

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Far too often have we suffered pork chops so overcooked that they have the texture of a Bedouin’s flip-flop. But no more! For this recipe we asked our butcher for juicy door-stoppers and recommend erring on the side of undercooked rather than over. As with all things your chops are exponentially better once you’ve given them a bit of a rest. Once they’re cooked take them out of the oven and keep them under some foil for a few minutes to let the juices redistribute. Choptastic!

Tags:Family BoxNot Suitable for Coeliacs

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 cup(s)

New Potatoes

2 cup(s)


4 unit(s)

Pork Chops

4 tbsp

Creme Fraiche


2 tsp


1 unit(s)


1 unit(s)

Garlic Clove

2 tbsp


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3058.504 kJ
Energy (kcal)731 kcal
Fat44.0 g
of which saturates18.0 g
Carbohydrate34 g
of which sugars0.0 g
Protein51 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Pre-heat the oven to 200 degrees. Boil 2 pots of water, each with 1 tsp of salt. Cut larger potatoes in half, peel the garlic clove and finely chop the sage leaves. Separate the broccoli florets (you can also peel and chop the stalk).


Bring one of the pots down to a simmer by reducing the heat (rather than rapid boil). Cook the potatoes for around 12-15 mins until you can easily slip a knife through them. Drain and keep to the side when done.


Chop the garlic in half and rub firmly all over the pork chops. Rub ½ tsp of olive oil over each pork chop and season with salt and pepper. Cook in two batches in a non-stick pan on searingly high heat for 1 min on each side. Cook for another minute standing on its rind (for a nice crisp edge).


Transfer the chops to a baking tray. Put them in the oven on the middle shelf and cook them for 10 mins, leaving them nice and juicy inside. Once they are done, rest them for 5 mins out of the oven.


Simmer the broccoli in the other pot of salted water for about 3-5 mins until tender but still slightly crunchy. Drain, season with a pinch of salt and pepper, cover and set aside to keep warm.


When the potatoes are cooked, drain and season them well with salt and pepper. Crush them with a potato masher or fork until they’re slightly broken. Grate over a good pinch of lemon zest (just the yellow part of the skin). Mix in the crème fraîche, taste and add more salt and pepper if needed.


On medium heat, melt the butter and 1 tbsp of best quality olive oil in a frying pan until foaming. Throw in the sage and a tbsp of water and fry for a minute. Remove the pan from the heat and add 2 tsp of lemon juice and salt and pepper to taste.


Place a generous serving of the crushed potatoes on your plates. Sit the pork on top. Pour over the sage butter and serve with a portion of broccoli.